The Physician Birmingham
Menu with Prices in the UK

Velvety spiced cauliflower soup finished with toasted almonds and served alongside a warm seeded roll and butter.

Crispy pan-seared oyster mushrooms glazed in sweet soy, red chilli, and toasted sesame seeds.

Crisp battered cauliflower florets tossed in creamy sriracha mayo, sesame, and fresh spring onions.

Crispy chicken wings coated in a sticky Guinness stout and Tabasco glaze with cooling blue cheese dip.

Golden fried Cypriot halloumi batons served with spiced sweet tomato and chilli relish.

Lightly dusted tender baby squid fried until crisp and served with saffron garlic mayonnaise and lemon.

Traditional British game faggot wrapped in smoked streaky bacon with tarragon gravy and celeriac purée.

Smooth brandy-infused chicken liver parfait served with apple and cider chutney and toasted sourdough.

Whole Normandy Camembert baked with rosemary, truffle honey, and toasted walnuts alongside warm sourdough.

Seared hand-dived scallops served over spiced carrot purée with crispy Serrano ham and dukkah crumb.

Fresh haddock fillet in crisp local cask-ale batter with chunky chips, minted mushy peas, and tartare sauce.

Slow-cooked venison, pheasant, and partridge encased in steamed suet pastry with creamy mash and greens.

Artisan Midlands pork sausages served on a crisp potato and cabbage bubble and squeak cake with onion gravy.

Sautéed woodland mushrooms in a smoked paprika, brandy, and cream sauce tossed with fresh tagliatelle.

Slow-simmered British venison ragù with red wine, rosemary, and aged Parmesan over ribbon pappardelle pasta.

Tomato, saffron, and fennel broth brimming with hake, king prawns, mussels, and crusty garlic bread.

Confit crispy duck leg served in fragrant Thai green coconut curry with bok choi and jasmine coconut rice.

Crisp-skinned sea bass fillets served over a warming Spanish chorizo, tomato, and chickpea cassoulet.

12-hour slow-braised lamb shoulder with minted potato cake, glazed heritage carrots, and rosemary jus.

Herb-marinated chicken breast over crisp cos lettuce, anchovy dressing, sourdough croutons, and Parmesan.

Chargrilled prime beef patty topped with beer-braised onions, crisp pancetta, Monterey Jack cheese, and fries.

28-day dry-aged British beef sirloin grilled to order with triple-cooked chips, flat mushroom, and plum tomato.

Richly marbled 10oz ribeye steak served with triple-cooked chips, roasted shallot, watercress, and peppercorn sauce.

Spiced chicken breast in a toasted brioche bun with guacamole, gem lettuce, chipotle mayo, and skin-on fries.

Chargrilled plant-based patty with vegan smoked cheddar, pickled red onion, burger sauce, and skin-on fries.

Pink-roasted British beef sirloin with Yorkshire pudding, duck-fat roast potatoes, seasonal greens, and red wine gravy.

Slow-roasted pork belly with crisp crackling, apple sauce, roast potatoes, cauliflower cheese, and cider gravy.

Corn-fed roast chicken supreme with sage and onion stuffing, Yorkshire pudding, roasties, and pan gravy.

Savoury nut roast served with crispy olive-oil roast potatoes, glazed roots, and rich vegetarian gravy.

Hand-cut Maris Piper chips cooked three times for a fluffy interior and crisp golden crust.

Skin-on fries tossed in white truffle oil, sea salt, and finely grated Italian aged cheese.

Thick-cut sweet Spanish onions dipped in crisp ale batter and fried golden.

Tenderstem broccoli, kale, and fine green beans steamed and tossed in salted British butter.

Freshly prepared classic creamy green peppercorn sauce or rich tarragon Béarnaise.

Warm date sponge drenched in butterscotch toffee sauce and served with vanilla bean ice cream.

Silky vegan Belgian dark chocolate ganache tart served with blood orange sorbet.

Bramley apples and wild blackberries baked under an oaty cinnamon crumble with warm pouring custard.

Classic set vanilla custard topped with caramelised sugar crust and crisp all-butter shortbread.

Choice of vanilla, Belgian chocolate, honeycomb, or strawberry ice cream with a crisp wafer.

Half portion of crisp battered haddock served with skin-on fries and garden peas.

Grilled pork sausage served with creamy mashed potato, sweetcorn, and mild onion gravy.

4oz grilled beef patty in a soft bun with melted cheddar cheese and skinny fries.

Penne pasta tossed in smooth roasted tomato and basil sauce with grated cheddar.

Botanically brewed sparkling lemonade infused with pure Otto rose oil from Bulgaria.

Organic sparkling lemonade crafted with fresh Sicilian lemons and Dartmoor spring water.

Distilled non-alcoholic botanical spirit with notes of peas, hay, and rosemary over Fever-Tree tonic.

Chilled Worcestershire orchard cloudy apple juice served over ice.

Double shot of artisan roasted espresso topped with velvety micro-foamed whole or oat milk.